Lemon Chicken Piccata
3 skinless, boneless chicken breast, pounded flat and cut into 1/2-1 inch strips
Salt and pepper to taste
1/2 cup all-purpose flour, more as needed
2 tablespoons vegetable oil, more as needed
2 cloves garlic, minced
2 cups chicken broth
1 lemon, thinly sliced, peel off pith
1/2 cup lemon juice
4 tablespoons capers, drained and rinsed
6 tablespoons butter
1 tablespoon minced parsley
Preheat oven to 200 degrees. Place a serving platter into the oven to warm.
Season the chicken breast pieces with salt and pepper and coat them in flour.
Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Add oil as needed
Place the chicken pieces onto the warmed platter in the oven.
When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
Cook and stir the minced garlic in the skillet until fragrant, about 20 seconds.
Pour in the chicken broth, Scrape and dissolve any brown bits from the bottom of the skillet.
Let cook, stirring occasionally, until the sauce reduces to about 8 minutes.
Stir in the lemon slices and continue cooking about 5 minutes
Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more.
Drop the butter into the skillet and swirl it in the skillet until the butter is melted and incorporated.
Add the parsley; remove from heat and set aside.
Arrange the chicken on serving plates and spoon sauce over each portion to serve.
I served ours with broccoli and rice